Espresso Coffee Cake

Total Time: 65

Prep Time: 30

Cook Time: 35

• For the cake
• 175g (6oz) unsalted butter, softened, plus extra to grease
• 175g (6oz) golden caster sugar
• 3 medium eggs
• 175g (6oz) self-raising flour, sifted
• 1tsp baking powder
• 1tbsp coffee liqueur such as Tia Maria
• 3tbsp instant espresso coffee, dissolved in 1tbsp of boiling water
• For the icing
• 175g (6oz) golden icing sugar, sifted
• 2tsp instant espresso coffee, dissolved in 2tbsp and 1tsp boiling water
• 18  dark chocolate-covered coffee beans

Method

1. Preheat the oven to 190°C (170°C fan oven) mark 5. Line a 900g (2lb) loaf tin with a non-stick greaseproof liner.
2. To make the cake, put the butter and sugar into the bowl of a freestanding mixer and cream together until the mixture becomes pale and fluffy. Beat in the eggs, one at a time, adding 1tbsp flour if the mixture looks like it's starting to curdle.
3. Sift the remaining flour and baking powder into the bowl, add the coffee liqueur and fold everything together.
4. Put half the mixture into another bowl and mix in the coffee.
5. Spoon a dollop of each mixture into the tin, then repeat with the remaining mixture to create two layers. Shake the tin once to distribute the mixture, then swirl a skewer backwards and forwards through it three times to create a marbled effect. Bake for 45-50min or until a skewer inserted in the centre comes out clean. Turn out on to a wire rack and leave to cool.
6. To make the icing, put the golden icing sugar in a bowl, then add the coffee and stir together. Pour over the top of the cake and decorate with the coffee beans.
   
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